What are the responsibilities and job description for the Culinary Arts Faculty and Program Coordinator position at Northern Essex Community College?
POSITION: Full-Time Culinary Arts Faculty and Program Coordinator (Assistant Professor): Culinary Arts Department, Business and Professional Studies Division; Tenure Track; The Heights Haverhill (160 Merrimack St); 37.5 hours per week, position requires some hours outside of the faculty contract period for additional compensation; MCCC/MTA Unit Faculty Position
SUMMARY: The Culinary Arts Faculty and Program Coordinator oversees and instructs in our Associate Degree of Culinary Arts associate degree as well as our Culinary Arts and Baking & Pastry Certificate programs. The Coordinator will be chiefly responsible for designing and delivering culinary arts learning activities that will enable people of diverse abilities to set, pursue and achieve personal goals for employment and growth.
RESPONSIBILITIES:
The successful candidate will be expected to:
- Prepare syllabi and develop curricula to address course and program student learning outcomes.
- Serve as academic advisor to students.
- Post and maintain a minimum of three (3) office hours per week.
- Serve on college committees as elected or appointed.
- Attend program, division, department, professional staff, and committee meetings.
- Coordinate all local and state inspections required for program operations.
- Order and procure all food and beverages required for the Culinary programs.
- Participate in assessment of course and program learning outcomes.
- Use technology effectively to communicate with students and colleagues and to enhance classroom learning as appropriate.
- Engage in professional development activities to maintain excellence in the discipline and in the classroom.
- Carry out other related duties as assigned by the Dean, consistent with the Collective Bargaining Agreement.
Job Requirements:
MINIMUM QUALIFICATIONS:
- Bachelor of Science in Culinary Arts, Hospitality Management, Business, or related field.
- Must possess ServSafe Manager and Food Allergy certifications.
- Minimum of three (3) years of current and related business work experience in a hospitality organization at a supervisory level.
- Three (3) years of teaching experience in the Culinary Arts field.
- The ability to work effectively with a diverse faculty, staff, and student body.
- Substantial knowledge of practical and essential culinary techniques suitable for cooking in commercial settings.
- The ability to differentiate instruction to meet the diverse needs of learners in culinary techniques.
- Working knowledge of local job market as it relates to the food service industry.
- PREFERRED QUALIFICATIONS:
- Candidates with additional relevant certifications preferred (e.g. American Culinary Federation certifications, Skills USA instruction, ProStart Educator certification, etc.).
- College-level teaching experience
- A background in coordination of a Culinary Arts program
- Bilingual Spanish/English
- Experience working with and supporting a culturally diverse population
BACKGROUND CHECK: Candidates will be required to pass a CORI and SORI check as a condition of employment.
Additional Information:
SALARY: Anticipated starting salary range is $54,201.00 to $64,497.00 (Rank of Assistant Professor with a bachelor's degree) per academic year with complete fringe benefit package. Complete fringe benefit package including competitive health insurance, free dental insurance, basic life insurance, long-term disability insurance, paid sick, vacation and personal leave, educational benefits for employee/spouse/dependents, and excellent retirement benefits. Actual salary is commensurate with education and experience and in accordance with the MCCC/MTA Collective Bargaining Agreement (CBA), which may result in a higher salary than the stated range. Please refer to the New Hire Tables in the CBA for more information. Official transcripts will be required at the time of hire.
ANTICIPATED START DATE: August, 2025
Salary : $54,201 - $64,497
